Tex-Mex Egg Rolls With Creamy Cilantro Dipping Sauce

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Prep:

This came from the Southern Living Cook-Off Contest and was adjusted to make a meatless meal. You may use real meat.

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Ingredients [?]

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  • add   finely chopped fresh cilantro leaves
  • add   1 teaspoon salt
  • add   3 cloves garlic
  • add   1 (5 ounce) package yellow rice
  • add   2 scallions
  • add   1 (14 1/2 ounce) can Mexican-style tomatoes
  • add   1 (1 1/4 ounce) package taco seasoning mix (If using the soyrizo-you may eliminate the taco mix. 28 egg roll wrappers 1 large egg, lightly beate)
  • add   6 green onions
  • add   2 cups shredded monterey jack cheese (8 ounces)
  • add   1/4 cup salsa (of your choice)
  • add   1 lb ground soy chorizo (meatless chorizo "sausage" You may use meatless crumbles or broken up meatless sausage patties-or us)
  • add   1 (15 ounce) can black beans
  • add   1 cup sour cream
  • add   1 egg
  • add   28 egg roll wraps
  • add   1/4 cup fresh cilantro

Instructions

  1. Cook rice according to package directions, using 1 teaspoon salt.
  2. Cool completely.
  3. If using soyrizo, there is no need to brown it.
  4. If using real meat, now is when you would brown it.
  5. If using meatless patties or crumbles, you would want to heat them.
  6. Stir together rice,"sausage", black beans, and next 4 ingredients in a large bowl.
  7. Spoon about 1/3 cup rice mixture in center of each egg roll wrapper.
  8. Fold top corner of wrapper over filling, tucking tip of corner under filling; fold left and right corners over filling.
  9. Lightly brush remaining corner with egg; tightly roll filled end toward the remaining corner, and gently press to seal.
  10. Pour oil into heavy Dutch oven; heat to 375 degrees F.
  11. Fry egg rolls, in batches, 2 to 3 minutes or until golden.
  12. Drain on wire rack over paper towels.
  13. Serve with Creamy Cilantro Dipping Sauce.
  14. Garnish, if desired.
  15. Creamy Cilantro Dipping Sauce: Process first 5 ingredients in a food processor until smooth.
  16. Garnish, if desired.
  17. Note: For a beautiful presentation, cut top from 1 large red bell pepper, reserving top; remove and discard seeds and membrane, leaving pepper intact.
  18. Arrange bell pepper on a serving plate, and fill with sauce.